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Instant Pot Chicken and Rice Recipe

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4 from 7 reviews

A hearty and comforting Instant Pot Chicken and Rice recipe featuring tender chicken breasts cooked with mushrooms, onions, and creamy mushroom soup. This one-pot meal is easy to prepare, perfect for a quick weeknight dinner, and packed with flavor and wholesome ingredients.

Ingredients

Ingredients

  • 1 pound fresh mushrooms, sliced
  • ½ onion, chopped
  • 1 cup long grain white rice
  • 3 boneless skinless chicken breasts (7-8 oz each)
  • 1 ¾ cups reduced sodium chicken broth (or water)
  • 10 ounces condensed cream of mushroom soup (condensed)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Instant Pot: Grease the inside of a 6-quart Instant Pot to prevent sticking. Season the chicken breasts with salt and black pepper to your preference. Rinse the rice under cool water until the water runs clear to remove excess starch and prevent clumping.
  2. Layer Ingredients: In the Instant Pot, add the sliced mushrooms first, followed by the chopped onion, then the rinsed rice. Lay the seasoned chicken breasts on top of the rice and vegetables, arranging them evenly.
  3. Add Liquids and Soup: Pour the chicken broth evenly over the chicken breasts. Carefully spread the condensed cream of mushroom soup over the top of the chicken without stirring the layers, ensuring the soup remains on top for proper cooking.
  4. Set and Cook: Close the Instant Pot lid securely and set the valve to sealing. Select the MANUAL setting and choose HIGH PRESSURE for 10 minutes. Note that it will take approximately 15 minutes for the Instant Pot to reach pressure before the cooking timer begins.
  5. Release Pressure: Once the cooking cycle is complete, allow a natural pressure release for 10 minutes. After this, carefully release any remaining pressure manually by turning the valve to venting.
  6. Finish and Serve: Open the lid, remove the chicken breasts and shred them using two forks. Stir the rice and mushrooms to combine well, then return the shredded chicken to the pot and mix thoroughly. Optionally, garnish with fresh parsley before serving.

Notes

  • Rinsing the rice helps achieve a fluffy texture by removing excess starch.
  • Do not stir the ingredients after adding the cream of mushroom soup to maintain proper cooking layering in the Instant Pot.
  • You can substitute chicken broth with water if preferred, but broth adds more flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For extra flavor, consider adding garlic or herbs like thyme or rosemary before cooking.

Find it online: https://dishcooks.com/instant-pot-chicken-and-rice-recipe/